Sourdough Pizza Dough Baked with Steam

Sourdough Pizza Dough Baked with Steam is filed under Sourdough and built around 00 flour Caputo, bread flour, and kosher salt. Plan on 10 people.

Count on 10 minutes of prep, about 10 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 13 ⅓ tablespoons 00 flour Caputo
• 20 tablespoons bread flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• ⅙ teaspoon dry active yeast
• 9 tablespoons water
• 5 teaspoons extra virgin olive oil
• 10 tablespoons sourdough starter fed or unfed (discard)

How the cooking goes

1. Oil a sheet pan or baking dish with canola oil. Keep it to one side.
2. Fit a food processor with a blade, any blade. It doesn’t matter. Seriously. Add 00 flour, bread flour, salt, sugar and yeast. Fix the top and pulse to combine the ingredients.
3. Blend the water, olive oil and starter in a small mixing bowl. With the food processor running, pour the wet ingredients through the feed tube.
4. Allow the food processor to run until a ball forms then then let it run another 30 seconds. Stop the food processor.
5. You’ll need a lightly floured work surface! The dough isn’t that sticky, so you don’t need a ton of flour. Using a spatula, scrape all the dough onto the counter. With a bench scraper, divide it into two equal pieces.
6. Form each one into a ball by folding all four sides into the center. Flip it over seam-side down. Tighten the dough balls by pulling the dough towards you, rotating then then pulling it towards you again. Shape it into a smooth round.
7. Set each ball on the oiled sheet. Rub some oil on the top of the dough. Wrap each tightly in plastic wrap and place in the refrigerator.
8. Refrigerate 24-72 hours. The longer it sits, the more the flavor will develop.
9. Before you use it, take the dough out of the refrigerator and let it sit at ambient temperature for 2-4 hours. Further baking instructions can be found in the pepperoni pizza post!

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Sourdough, open Sourdough Bread Baked with Steam and Sourdough Raisin Bread with a Slow Rise.